What Is Danmuji?

Danmuji is a bright yellow pickled daikon radish. The pickle brine has rice vinegar, sugar, seasonings, and turmeric, for an iconic yellow color. It is poured over daikon sliced into rounds, sticks, or even left whole. This bright, acidic, sweet pickle is popular as a banchan or as an ingredient in kimbap. You can find danmuji in most Asian markets. I buy it at my local Hmart. It is sold in refrigerated packages, whole, sliced into rounds, or cut in long strips, specifically for kimbap. Once opened, leftover danmuji will keep for up to 2 weeks. Transfer it into an airtight container with its original brine and keep it refrigerated.

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You can find danmuji in most Asian markets. I buy it at my local Hmart. It is sold in refrigerated packages, whole, sliced into rounds, or cut in long strips, specifically for kimbap. Once opened, leftover danmuji will keep for up to 2 weeks. Transfer it into an airtight container with its original brine and keep it refrigerated.